FOOD

Try | dig meal tricks —

I WAS quite flattered when a young woman remarked to
me, “P’ve clipped vour recipes ever since T moved out to
my own dpartment but the thing that’s helped me the most
is your ‘how to” tips, especially when it comes to putting a

big dinner together.”

One of the most difficult things
for an inexperienced cook is get-
ting everything to be done at the
same time. Who wants to struggle
with 20 last-minute chores while
the potatoes sit cooling and the
roast isn’t done? Your grand-
mother likely could teed 20 —
roast, gravy, mashed potatoes,
four vegetables and a dessert —
and have everything cooked to
perfection, piping hot and on the
dot at six.

She didn1
overnight!

! can do it out Ud rather not —
it’s too much like work. My big
family dinners are a lot casier
than they appear and here are a
few tricks of the trade.

Plan your menu a couple of
days ahead, taking advantage of
the week's “*Best Buys” to keep
the costs down, Make a shopping
list and check your cupboards be-
fore you shop.

Eliminate from your menu any-
thing that requires a fot of last-
minute fussing. Instead, concen-
trate on foods that can be
prepared ahead, especially foods
like mixed vegetable casseroles.
Don't be afraid to use conve-
nience foods such as packaged
scalloped potatoes (Idahoan are
excellent) and stuffing mix.

On the big day set your table
first, laying out all your serving
equipment at the same time.

learn those skills

Barbara
NcCreadie

BUDGET BEATERS

Start with a spotless kitchen and
an empty garbage receptacle right
up at sink level.

Take out every piece of equip-
ment you'll need — _ beaters,
blenders, knives and baking dishes
as well as every bit of food you
intend to use, including spices and
condiments.

Prepare your dessert first and
get it into the refrigerator. A gen-
eral rule of thumb is make the last
things first and the first things last
— work from back to front.

Next, get your meat seasoned
and into the oven. Plan for it to
be done at least an hour before

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Peel and chop all sour
vegetables ato the same time. As
vou do, tds up the peelings (into
that sink-ievel earbave bag) and
keep the counters wiped down.

As vou use each ingredient,
return it to the cupboard. As vou
use each utensil, wash it and put it
away. If you have a double sink,
keep one side full of hot, soapy
water for this purpose.

As much as vou can, tise oven-
to-table dishes.

When vou are finished your
Preparation, your counters should
be empty and spotless, including
your sink. Any leftover wine is the
properiy of the cook and may be
enjoyed at this time.

One hour before serving, take
the meat out, overwrap with tin-
foil and either put on a warming
tray or swaddle with a thick layer
ol newspaper. Set aside.

Pop vour casseroles into the
oven. Make your gravy and set on
the back burner, on low, in a
saucepan, Wash your roasting pan
and put it away.

Go freshen up and dress up.
Relax.

When your guests arrive, serve
them appetizers and enjoy their
company. Take five minutes out
to carve the meat. If it scems a
little repid., don’t worry — it can
have 10 minutes warming time in
the oven after the casseroles come
out.

Here's an easy sample menu:

Pot roast (beef brisket)
Gravy

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Wednesday. October 10, 1990 - North Shore News

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